rosemary bread

How to make Crusty Sourdough Bread, infused with rosemary, roasted garlic and olives that requires no kneading and rises overnight. Made with sourdough starter instead of yeast! Allow 10-14 hours rising time!

Rosemary Olive Sourdough Bread

flour

sea salt (12 grams)

sourdough starter (use after

water (385 grams)

kalamata olives

rosemary,

garlic

rice flour for dusting (or sub regular flour)

Read through and perfect

the No-Knead Sourdough Recipe (watch the video there) I recommend not attempting this until you have mastered that recipe. 🙂

Mix the dough

At night, in a large bowl, mix flour and salt together. In a small bowl, mix starter and water together using a fork. Pour the starter-water into the flour mixture and stir with a fork until relatively combined. Using a wooden spoon, or dough mixer, scrape sides and mix dough for one minute, incorporating all the flour. The dough will feel thick and heavy and shaggy. Just do your best to incorporate all the flour. If for some reason the dough will not incorporate all the flour, add a tablespoon of water at a time to get it incorporated. Cover with a damp kitchen cloth, wait 15 minutes and do 2 sets of stretch and folds, 15 minutes apart. See video.

RISE

Let rise overnight on the counter 10-14 hours.  65F-70F is ideal. In the morning, the dough should have swelled, but not quite doubled. Do the poke test.

Prepare your banneton dusting the banneton with rice flour and perhaps some olives and rosemary in the bottom ( which will end up being the top.) See notes for using a regular bowl.

SHAPE

Using a wet dough scraper, or wet fingers, loosen the dough around the edges and pour it onto a well-floured surface. Treat the dough gently, flattening lightly with your fingertips into a rough rectangle about 1 1/2 inches thick. It need not be perfect. Sprinkle the olives, rosemary and garlic over the surface. Using the dough scraper, lift up one side, stretching just a bit up and over to the middle, then fold up the other side, like a tri-fold envelope. Turn the dough horizontally.  Let the dough rest for 1 minute. Then repeat. Gently flatten with fingertips (it needn&#8217;t be as flat as the first time), then tri-fold. Pinch the seams closed and lift into the prepared banneton, seam side up.

REST &amp; PREHEAT

Place dough in the fridge uncovered for 1 hour, while you preheat the oven to 500F (or 475F) with your lidded dutch oven inside.

SCORE

Pull the dough from the fridge and have your lame (or sharp knife or razor blade) ready to score. Place a piece of parchment over the banneton and flip the dough, setting down on the counter over the parchment. Score 3/4 -1 inch deep at a 45-degree angle- basically wherever you want the dough to puff up. One slash is fine, or create a design.

Pull the dutch oven from the oven, and close the oven door. Remove the lid,  place the scored dough into the dutch oven lifting it by the corners of the parchment. (See notes) Quickly cover and place back in the oven.

 BAKE

Place in the middle of the oven for 20 mins with convection on, 25 minutes w/no convection (or 28 minutes at 450F). Remove lid and it should be puffed and just lightly golden. Lower heat to 450 F, continue baking 10-15 minutes until deeply golden and internal temp reaches 202- 208F.  No pale loaves please, let them get golden!

COOL

 Remove from the dutch oven, let it cool 1 hour on a rack or tilted up on its side, before slicing so you don’t let the steam out and don’t smash it- be patient. This is the hardest part. 😉. Take a picture! Feel proud. You did it!

I've been making sourdough bread for a couple of years now but am always a bit shy when adding anything to it. I used two cups of all purpose flour and two cups of a 60/40 bread blend. It had a good rise and crumb with a little bit of whole wheat goodness.  I was worried that the rosemary might be a bit overpowering but it wasn't at all.  The bread had a savory mediterranean flavor.  I definitely will be making this one again.

I made this bread the other day and I think it was the best bread I've ever made! It was delicious and so beautiful. Thank you Sylvia for all of your amazing recipes. I love them all!

Best bread ever! Added some pecorino- so tasty!

I made two loaves using the basic recipe last weekend. It turned out wonderfully and was delicious. I followed the directions, mostly, but used a 1/3 - 2/3 ratio of all purpose Einkorn flour and Einkorn wheat flour. Used a round banneton basket for the second rise. After three hours or so I scored the top and put it in a preheated dutch oven for 30 minutes at 500 degrees, then took the lid off and baked it another 12 minutes at 450. Each loaf was a beautiful burnished brown color. The crust was just hard and flakey enough leaving the crumb soft, chewy and nutty in flavor. The only thing I would change is that I would chop the roasted garlic in half next time rather than using whole cloves. Still wonderfully delicious.

I tried making this bread. Mostly everything came out exactly as planned. The bread was delicious. One thing I'll do differently the next time is not put any garlic at the bottom of the banneton. Sylvia did actually do this, and I didn't realize it, and just used my rosemary + garlic + olive mix. All the garlic on the surface got burnt. I had a question. My rosemary + garlic + olive mix didn't mix well into the dough. It was visible in one layer in the bread. I followed the recipe exactly. Not sure what was wrong, but next time, during shaping, when I put olives in the middle of the rectangle shaped dough, I'll cover more to the edge.

This was spectacular. It was like 'statement bread'. It made me look like a genius, like a pro.

I made your no knead sourdough twice before I attempted this one. Delicious! I only added olives and rosemary though, no garlic. My only problem was the olive distribution. They all ended up just under the surface of the bread at the top of the loaf. I would like them to be more evenly spread about. Any suggestions? Could I mix them in the evening before, when doing all the stretching/ folding?

Excellent recipe and incredibly explained, every single detail. Can not thank you enough. ♥️♥️

Hey, I've been doing your basic dough recipy for ages now and comes up perfect every time (well if I look after my starter properly that is!) Thank you will try the olive bread today 😬

This bread is a winner and so gorgeous that I posted a photo on Instagram. Regarding adding the olives and rosemary during the tri-fold process:  I think the recipe means that you fold it twice with HALF of the olive/rosemary mixture each time. Otherwise I think it would come out with the olives all in one place (as others have commented). This dough was so beautiful to work with - loved every step. I forgot to press "start" on my oven for an hour before baking and had already scored my bread when I realized that. Yikes! I put the scored bread back in the refrigerator (on the parchment bread) and preheated the oven for an hour.  Whew, it still turned out great! This is an excellent recipe and I'll make this again. Thank you Sylvia!

I can’t wait to make this! May I ask why you call for a starter past it’s peak and not at it’s peak?

I've made this bread and it was excellent.  My question is whether I can make the same dough but substitute dried cherries or cranberries and walnuts for the olives and rosemary. I don't see why it wouldn't work but thought I'd ask!  

Also, I'm currently at a high altitude. Any changes I should make?

Love this bread. I sprinkled 1 tablespoon Herbe de provence and 125g chopped black olives over laid out dough. Followed instructions on folding and my olives were nicely layered in loaf.

It came out so beautiful. I wish I could upload a picture with my comment. I love everything about this recipe - it's not overly complicated - it doesn't require endless cycles of stretch and folds; it works well with my schedule (start at night, finish the next day but not too early in the day), and the bread turned out to be such a beauty. I followed all the instructions without having to alter anything. Thank you for this recipe!

https://content.jwplatform.com/videos/j5IPZwWE.mp4

A video on how to do the stretch and fold technique when making sourdough bread. 

Sourdough Bread -stretch and fold technique

Roasted garlic scented rosemary focaccia bread is perfect for pasta night or when you've got guests coming! If you're looking for something new to make during the holidays, let this rosemary focaccia bread be it. Follow the step-by-step recipe and see how easy it is to make!

Roasted Garlic Rosemary Focaccia Bread

water (105-110ºF to be exact)

sugar

(0.25 ounce) packet instant yeast (2 1/4 teaspoons)

3 3/4 cup flour, plus more (see notes)

salt

olive oil,

rosemary (plus more)

garlic,

sea salt (for topping)

Add the warm water, sugar, and yeast to...

Add the warm water, sugar, and yeast to a 2-cup measuring cup (affiliate link). Give it a stir and allow the yeast to bloom for 15 minutes. You'll see the yeast is foamy and bubbly near the end of the 15 minutes.

Meanwhile, add the flour, salt, 1/4 cup of...

Meanwhile, add the flour, salt, 1/4 cup of olive oil, chopped rosemary, and roasted garlic to the bowl of a stand mixer. Using the dough hook attachment, turn the mixer on briefly to allow the ingredients to mix together. Pour the yeast mixture into the flour mixture with the mixer running on low. Increase the speed to medium and let the mixer run for 4-5 minutes. Stop and scrape the dough if all the flour doesn't incorporate fully. After 5 minutes, if the dough seems too sticky, use an additional 1-2 tablespoon of flour and form it into a ball using your hands.

Transfer the dough into a large bowl that...

Transfer the dough into a large bowl that has been greased. Rub a dime size of olive oil on the surface of the dough and cover with a piece of plastic wrap. Allow it to rest in a warm place for 1-1 1/2 hours or until it's nearly doubled in size. I usually do this in my dryer (see notes!)

Position a rack in the center of the...

Position a rack in the center of the oven and preheat the oven to 400ºF. Using half of the remaining olive oil (2 tbsp), grease the bottom of a 9x13 dish (affiliate link). Remove the plastic wrap, and dump the dough into the prepared dish. Gently, using your fingers, push the dough out so that it fits the pan. Cover the dough with the plastic wrap and let sit for 20 minutes.

Brush the remaining 2 tablespoons of olive oil...

Brush the remaining 2 tablespoons of olive oil onto the dough. Using your fingers poke holes in the surface of the dough (seriously, poke all the way to the pan!) Sprinkle with additional rosemary, if desired and flaked sea salt (affiliate link). Bake the bread for 20-25 minutes or until golden brown on top and cooked all the way through. Remove from the oven, drizzle or brush with a little bit more olive oil and let cool for a few minutes before slicing and serving!

This Gluten Free Focaccia Bread has the perfect texture and taste! It’s flavour is made even better with roasted garlic, rosemary and tomatoes! Great for easy bread making, to go with soups and to make sandwiches!!

Gluten Free Focaccia Bread with Garlic, Rosemary and Tomatoes

cherry tomatoes, cut into small pieces ((41.5 grams))

garlic (finely minced)

rosemary

instant yeast

organic cane or coconut sugar

sea salt

water

extra virgin olive oil

sea salt pieces (for topping)

In the bowl of a stand mixer or any large bowl, combine all the flour (except ¼ cup), salt, yeast and sugar in a large mixing bowl and stir until blended.

Add in the warm water (ensure it&#039;s still warmed to the necessary temperature) and two tablespoons of the oil. Stir with a dough hook or your hands until just completely combined. If the dough is particularly sticky, add in the extra ¼ cup of flour you held back (you almost always will have to do this). The dough will be wet, not like regular dough - you haven&#039;t done anything wrong!

Lift the dough out, grease the bowl slightly with oil, and then place the dough back in. Cover with a cloth of towel and allow to rise/rest in a warm place (like an off, closed oven) for about 1 hour.

Remove towel and spread the dough to a rectangle until its even throughout, into a 11 x 9 shape. Lightly oil your fingers, and gently poke holes about every inch in the dough going nearly to the bottom of the dough. You can also use the back of a wooden spoon or spatula. Into each hole, push a few pieces of garlic, using an equal amount in each hole for the entire bread. Then add the tomato slices equally around the wholes.

Drizzle the bread with the rest of what&#039;s remaining for the 2 tablespoons of olive oil, and sprinkle the rosemary on top of the bread. Allow it to rest for a few extra minutes on the sheet while the oven preheats to 425°F/220°C.

Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut into squares or rectangles and serve. Enjoy!

An easy No-Knead Rosemary Bread baked in a Dutch oven. This is a large, lofty loaf of artisan-style bread with a crunchy crust, a moist crumb that is infused with fresh rosemary leaves.

No-Knead Rosemary Bread

(540 grams) all purpose flour, or bread flour

1-1/2 packet (11 grams) or 3 teaspoons Quick Rise or RapidRise instant yeast

table salt (9 grams)

rosemary leaves, divided

water (up to 120°F) (338 grams)

Fluff up the flour before measuring or weighing;...

Fluff up the flour before measuring or weighing; then add the flour, yeast, salt to a mixing bowl and stir to combine.

Chop 1 tablespoon of the rosemary leaves and...

Chop 1 tablespoon of the rosemary leaves and add them along with the whole leaves to the flour mixture, stir to combine.

Make a well in the center of the...

Make a well in the center of the flour mixture and pour the water in, stir to combine and no flour remains on the bottom of the bowl.  The dough will be soft and sticky.

Coat a large bowl with olive or vegetable...

Coat a large bowl with olive or vegetable oil; then transfer the dough into the bowl. (See Notes).

Cover the bowl with a piece of oil-sprayed...

Cover the bowl with a piece of oil-sprayed plastic wrap or parchment paper.  Let rise for 1 hour in a warm area of the kitchen. 

When the dough has been rising for 40...

When the dough has been rising for 40 minutes, place a 6-quart Dutch oven, with its lid, into the oven and set the oven temperature to 450°F.

After the dough has risen for the full...

After the dough has risen for the full 1 hour, sift a light dusting of flour on a large piece of parchment paper and set aside.

Tip the dough out onto a lightly flour-dusted...

Tip the dough out onto a lightly flour-dusted surface.  Use a bench scraper or spatula to turn and fold the dough 5 or 6 times to shape into a rough mound.  Dust lightly with flour. 

Place the dough, folded side down, in the...

Place the dough, folded side down, in the center of the reserved parchment paper.  Dust the top of the mound lightly with flour.  

Using the parchment paper as a sling, lift...

Using the parchment paper as a sling, lift the dough and set it into another bowl, cover with plastic wrap and let rise for 30 minutes (see Notes).

Carefully transfer the hot Dutch oven from the...

Carefully transfer the hot Dutch oven from the oven to the countertop and remove the lid.  

Remove the plastic wrap from the dough.  With...

Remove the plastic wrap from the dough.  With a sharp knife, scissors or a bread taser blade, score the bread dough on the top with a slash or X, (see Notes). 

Again, using the parchment paper as a sling,...

Again, using the parchment paper as a sling, lift the dough and carefully set it into the hot Dutch oven.  

Place the lid on the Dutch oven and...

Place the lid on the Dutch oven and transfer to the oven.

Bake for 45 minutes, then remove the lid...

Bake for 45 minutes, then remove the lid from the Dutch oven and bake the bread for an additional 12 to 15 minutes. 

Transfer the hot Dutch oven to the work...

Transfer the hot Dutch oven to the work area and using the parchment paper, lift the bread out and place on a wire rack.  Let cool before slicing.

Dutch Oven Bread is such a simple way to make homemade bread. Making no knead bread in a dutch oven is just so easy, it's completely changed the way I think about baking bread! This Rosemary Bread with Sea Salt is simply perfect &amp; tastes amazing. If you're looking for an easy bread recipe, this is it!

Dutch Oven Bread - No Knead Rosemary Bread

all-purpose flour (360 grams)

sea salt (9 grams)

rosemary leaves (22 grams, chopped)

active dry yeast (2 grams)

water (341 grams, room temperature)

In a large bowl, mix the flour, sea salt, rosemary, and yeast together. Mix in the water and use a spatula to blend until well combined.

Rest

Cover the bowl with plastic wrap or a clean, damp dish towel and allow it to sit on the counter overnight, at least 12 hours. (patience is a virtue!)

Preheat

Preheat oven to 450°F degrees with a Dutch oven inside.

Remove

Once preheated, carefully remove the Dutch oven from the hot oven and remove the lid from it. Use oven mitts!

Shape

Flour a clean work surface as well as your hands. Remove the dough from the bowl and form it into a ball. This is a no-knead recipe, but you may have to fold it a couple of times to get it to form the shape you want. Place the dough into the bottom of the Dutch Oven (be careful not to burn your hands; the cast iron will be HOT!)

Bake

Bake for 30 minutes with the lid on, then remove the lid and bake another 15-20 minutes, until the bread is golden brown.

Serve

Remove from the oven and allow to cool. Cut and serve! Perfect compliment for soups!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1617719372/iNoeN9LC9.mp4

Dutch Oven Bread is such a simple way to make homemade bread. Making no knead bread in a dutch oven is just so easy, it’s completely changed the way I think about baking bread! This Rosemary Bread with Sea Salt is simply perfect & tastes amazing. If you’re looking for an easy bread recipe, this is it!

Rosemary Dutch Oven Bread

This rustic rosemary garlic bread is wonderfully golden brown on the outside with a soft, fluffy center and plenty of garlic flavor. Better than any restaurant bread, it pairs perfectly with olive oil and balsamic for a tasty appetizer to all your favorite main courses.

Rosemary Garlic Bread

tsp active dry yeast

tsp white sugar

tsp fine salt

TB extra virgin olive oil

bread flour

TB rosemary

tsp black pepper

oregano

olive oil

olive oil (extra virgin)

balsamic vinegar (good quality)

In large bowl, Sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes or until it foams. Add in olive oil. Add flour and knead (by hand or stand mixer/hook) for about 10 minutes.

Knead

Add rosemary, black pepper, and oregano. Knead another 5 minutes. Finally, gently knead in roasted garlic by hand, about 1 minute. Dough should come together well at this point; slightly sticky is fine, but still should be manageable.

Rise

Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil. Tightly cover bowl with cling wrap. Place in a warm, draft-free area to rise until dough is doubled, approx. 1 hour, depending on room temp (if your room is cooler, it could take 2 hours.)

After dough is doubled, gently punch it down and shape into a rounded loaf. Using sharp knife, make a criss-cross design on top. Place rounded loaf on greased baking sheet. Cover up loaf with large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approximately 1 hour.

Season

After dough has doubled again, very gently brush with olive oil, sprinkle with coarse sea salt and a bit more rosemary. Try not to deflate loaf at all.

Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Bump oven up to 425F and spray loaf with water again. Watch carefully - bake just until top is a nice golden brown, taking care not to over bake.

Let bread rest 5 minutes before cutting into it. Serve bread fresh and warm, with your favorite blend of good olive oil, freshly ground black pepper, and balsamic vinegar!

This No-Knead Rosemary Bread is so easy to make and tastes just like it came from a bakery.

all-purpose flour

½ teaspoon quick-rise instant yeast

water, room temp/slightly warm

mix together dry ingredients except rosemary, add water and combine

Place the flour, yeast, and salt in a large mixing bowl and whisk together to fully combine. Add the water and stir it in using a spatula or spoon. If you feel like you need a little more water, add just a tbsp at a time. The dough will be very wet and sticky.

add in rosemary and fold in

Add in the chopped rosemary and fold in completely with the spatula or spoon. Don&#039;t be too aggressive since the yeast is starting to develop.

cover the bowl with plastic wrap and rest at room temp for 12-18 hours

Tightly cover the bowl with plastic wrap and allow the dough to rest for a minimum of 12 hours at room temp. I made my dough in the evening and let it rest overnight. Easy and perfect timing!

Dough Prep Part 1

remove dough from bowl, form a ball with flour and allow to rest covered

Move the oven rack to one of the lowest settings in the oven so your dutch oven will fit. Place your dutch oven and lid in and preheat the oven at 450°F.

The dough should have risen quite a bit and have lots of lovely bubbles. Use your silicone spatula to gently scrape the dough out of the bowl onto a piece of lightly floured parchment paper on a lightly floured surface. With floured hands, gently shape the dough in a ball the best you can (mine was more of an oval but it&#39;s fine, it turned into a beautiful round in the end...think rustic!). You will need some flour on the surface to keep it from sticking to your hands, that&#39;s fine and creates a nice look at the end of baking. Cover with plastic wrap or a clean towel to rest while the oven is heating up.

Dough Prep Part 2

place dough with parchment paper into pan and bake for 30 min covered, uncover and bake for 15 min more

After 30 minutes, take the parchment paper with the dough ball on top and place the entire thing in the preheated dutch oven. BE CAREFUL, IT&#39;S REALLY HOT!  Place the lid on top and bake for 30 minutes. Remove the lid and bake for another 10-15 minutes to get a brown crust.

remove from oven and allow to cool

Remove from the oven and allow to cool in the uncovered dutch oven or on a cooling rack. Enjoy!

Bake the Bread

Once you try this easy bread recipe you'll be hooked! It has the perfect amount of fresh rosemary and it's amazingly delicious served warm with peppery olive oil for dipping.

Rosemary Bread {Macaroni Grill Copycat Recipe}

water ((110-115 degrees))

active dry yeast ((1/4-oz packet))

Tbsp extra virgin olive oil

tsp kosher salt ((optional))

black pepper (,

In the bowl of an electric stand mixer, whisk together 1/4 cup water, yeast and sugar until yeast has dissolved. Allow to rest 5 minutes.

Add 1 Tbsp olive oil, remaining 3/4 cup warm water, 1 1/2 cups flour, the rosemary and fine salt and using the paddle attachment blend mixture until combined.

Switch attachment on stand mixer to a hook attachment, add in 1 cup more flour and knead mixture on medium speed until smooth an elastic, adding additional flour as needed if dough is sticking to bowl.

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